Recipe Created By:

Gary Guiney



ready in

70 minutes



What you will need

  • 300g Riso Gallo Traditional Risotto Rice
  • 350ml Longbridge Elderflower Cordial
  • 1.5 ltr milk
  • 1/2 Cup Crushed Hazelnuts
  • 1/2 Cup De-shelled Pistachios
  • 120g Panko crumbs
  • 1 glass of Prosecco
  • 1 Cup of Frozen Strawberries
  • 1/2 Cup Caster Sugar
  • 1 Heap tbsp of Butter
  • 3 Eggs Beaten
  • 2 cups of Flour

How to prepare:

In a deep pot add your butter and your rice and toast over a medium heat for 3 minutes until the rice is coated. Add 1/2 of your elderflower cordial (175ml).

Once the cordial is fully absorbed, start to add in your milk slowly (1 cup at a time). Every 2 minutes, making sure you are stirring so does not stick to the bottom of your pan. Once all the milk has been added, add the last of your Elderflower cordial to the mix, reduce your heat to very low setting and cook for 45 minutes again stirring throughout.

Once rice pudding is cooked remove from heat allow to cool fully down before you mould. (For a savoury arancini you can use up old rice).

Now with your cooked and cooled rice pudding, mould golf ball size balls in your hand( if it gets sticky wet hands), then into flour, egg wash and your panko crumbs with pistachios and hazelnuts.

Then shallow fry until golden brown.

After the balls are cooked a drizzle of honey will help the pistachios and nuts stick.

In a pot add your strawberries, sugar and prosecco and bring to a boil. Reduce heat and simmer for 15 minutes.

Blend until smooth.

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